SLOW-COOKER CHEESY BEAN DIP

Slow-Cooker Cheesy Bean Dip image

Enjoy this cheesy dip made with Old El Paso® refried beans and green chilies served with served with tortilla chips - perfect if you love Mexican cuisine.

Provided by Betty Crocker Kitchens

Time 3h10m

Yield 56

Number Of Ingredients 5

Ingredients

Reynolds™ Slow Cooker Liners
1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
1 can (16 ounces) Old El Paso™ refried beans
1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
2 pounds tortilla chips, if desired

Steps:

Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
Mix cheese, beans and chiles in cooker.
Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until cheese is smooth.
Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 1 g, TransFat 0 g